A fruit considered a superfood due to its high content of nutrients and vitamins, is the soursop. Eating a serving of this delicious fruit provides 70% of the vitamin C the body needs and more than 15% of the iron, magnesium and potassium.
This fruit has a green skin with thorns, inside it is white and fleshy with seeds. The leaves of this plant are used because they contain phytochemicals that can improve some symptoms of diseases.
The nephrologist, Nicolás Veller, explains in a talk on his YouTube channel that this fruit, also known as graviola, has B vitamins, fiber, antioxidants, and anti-inflammatories.
“Consuming a cup of soursop leaf tea every day can provide us with an immense amount of antioxidants and anti-inflammatories that can help with our oral, stomach, intestinal and even cardiovascular health,” he adds.
Scientific studies and experiments with rodents prove that consuming the fruit or the soursop leaf tea daily can help health by collaborating to improve many diseases.
The power of soursop leaf tea lies in the fact that soursop leaves are rich in phytochemicals, such as alkaloids and phenolic compounds.
Phytochemicals give it antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, healing, and soothing properties; for this reason it is used to combat parasites, bacteria and viruses, protect the liver, relieve ulcers, indicates the specialized portal Tua Saude.
The consumption of soursop leaf tea is associated with reducing stress, improving insomnia. While the leaves when used in poultices help wound healing.
However, the recommendation is to go to a doctor or phytotherapist, to evaluate the patient and indicate the treatment to follow.
How to consume soursop?
To make the soursop water, you must remove all the seeds you can, blend the entire pulp of a soursop with a liter and a half of water.
If you want to add more flavor, you can add a cup of whole or non-dairy milk and a touch of your favorite sweetener.
For soursop leaf tea, it is necessary to wash 3 to 4 soursop leaves with water and leave them in 1 liter of boiling water for about 10 minutes over low heat.
Subsequently, strain and consume up to 2 or 3 cups a day of either of the two drinks.
These drinks can be stored in a pitcher with a lid in the fridge, they can be taken cold, hot and even with ice.
Dr. Veller warns that its consumption in excess should be avoided, and he does not recommend the consumption of soursop in pregnant women.
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